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Blue York Pizza
Type of dish: baking
Number of persons: 4

Carbs on carbs. Try it once with this Blue York Pizza and you're sold. If you think a little more broadly toward flammkuchen, the combination makes more and more sense. I came across the recipe on David Lebowitz's website and am still fascinated by it. 

This recipe is from our cookbook Good.Better.Bastard.

This deluxe cookbook is a culinary manifesto with 96 recipes like and 280+ pages Bastard-content. The dishes in this book are challenging, inspiring, but most of all very tasty. It is a reflection of what you like best on The Bastard makes. The story in this book is also told through the eyes of some inspiring artists. They took on the challenge of interpreting these 24 Bastard characters.

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Cooking time: 30 min |

Preparation time: 15 min (+ one day of rising) |

Temperature: 300 °C, INDIRECT

What do you need?


330 g flour

2 tsp salt

1 sachet of dry yeast (7 g)

350 ml lukewarm water



300 g firm potatoes, e.g. bildtstar or


2 tbsp olive oil

salt and freshly ground black pepper, to taste

2 onions, in rings

1 tsp fresh thyme leaves

100 g pancetta, in strips

200 g blue cheese



1 garlic clove

2 tbsp olive oil


plancha or skillet

rolling pin


plate setter

pizza stone


Tip You can prepare anything for these pizzas

so that you can get them quickly at the moment suprême

bake off.

Blue York Pizza

These products can help you prepare this recipe!

Preparation method

This is a no knead pizza dough, which means that all you have to do is put the ingredients together put together and then wait.

In a bowl, mix the flour with the salt and yeast. Add the water and stir until a smooth mass without lumps forms. (Again, kneading is not necessary.)

Cover the bowl and leave at room temperature to "turn on" the yeast. Place the bowl in the refrigerator for a day to rise.

The next day, remove the dough from the refrigerator and let rise to temperature for 30 minutes.

Meanwhile, for the topping, cut the potatoes into 3 mm slices, mix with 1 tablespoon olive oil and

Season with salt and pepper.

Bake the potato slices op the plancha (or in a skillet) on medium-high heat for about 15 minutes until golden brown. and set aside.

Heat the remaining olive oil in a skillet and sauté the onion for about 8 minutes over medium-high heat. At the end, add the thyme leaves.

For the garlic oil, mash the garlic with the olive oil.

Divide the dough into four portions and dust your work surface with flour. Roll out each portion into a pizza crust.

Brush the top of each pizza crust with the garlic oil and spread the onion and pancetta on top.

Top the pizzas with the potato slices and crumble the blue cheese on top.

Bake the pizzas on the pizza stone on a rack over the plate setter finish until the cheese is melted.

Did you make it? Share on social #BASTARDCOOKING and let us enjoy!